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I've made this a number of times using a scant cup of almond meal instead of starting with whole nuts - much quicker and still quite good! I use 1/3 c sugar and add some grated orange rind, also.

A Cook
from Cambridge, MA
/ 03.20.2016

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I love this recipe. I have a group of friends that dine together frequently on Sunday evenings. I make it partly because we have gluten and dairy free people in the group and this recipe meets both criteria but is a huge favorite even among those that don't have those issues. They are plain looking but quite addictive.
Melt some bittersweet chocolate and dip one end of each cookie in it. Sprinkle with chopped almonds before the chocolate sets. Extra yummy.

edithallison
from Storrs, CT
/ 10.03.2015

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Made the recipe as is. Buttered the pan as instructed, but the macaroons stuck like glue and I ended up scraping them off in pieces. They were far too sweet and just tasted like crunchy almond-flavored sugar granules. I've had almond macaroons before and I know what they're supposed to taste like, and this isn't it, neither the taste nor texture.

Florkenbuss
/ 04.08.2015

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I made these using splenda granules and they turned out very good and less calories.

ROSEDARMANIN
from Brampton, Ontario
/ 09.23.2013

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This cookies are really delicious... But the next time I will use the 1/2 of sugar... Because are so sweet!! I love it!!!

A Cook
from Houston
/ 02.06.2013

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I cut the sugar in half as other reviewers suggested and skipped with the powdered sugar. Really process the mixture well and the dough is super easy to roll into balls.

cookingwithamy
from San Francisco, CA
/ 12.16.2012

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Fantastic and easy recipe. I use whole almonds and follow the recipe. They are well received every time I serve them.

Tim92101
from San Diego
/ 04.17.2012

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Along with many other reviewers, I recommend using half as much sugar (they still come out quite sweet!). As another reviewer wrote, it's faster if you use almond meal (available from stores like Trader Joe's). I also recommend adding about a tablespoon of ground flaxseed to up the health benefits (i.e. omega 3's and fiber), adding some orange zest, cooking them for 2 extra minutes, and using parchment paper (to make extra sure the bottoms don't stick to the paper, you might add a tiny bit of oil/cooking spray). These are fast and delicious. I highly recommend this recipe.

BostonErica
/ 02.12.2012

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Awesome! I used 1/2 the sugar as well, and my husband said they were too sweet. So, I'll cut back even more next time. I also used the lemon zest. Great idea! And, I took them out thinking they weren't done after 11 minutes, but they were brown on the bottom...just couldn't see it. :-)

eekin_too
from CA
/ 04.14.2011

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These are quite good and very easy to make! Yum. We have made them both with blanched almonds and unblanched and both are good. We don't bother with the almond on top or the sugar on top. We also found that they were good with 1/2 the sugar. (they're good with the full amount too, we were just curious to see how healthy we could make them and still have them delicious :-) One last thing is that we liked them with almond extract but tend to use a bit of almond with a bit of vanilla - depends on how strong you want the almond taste I guess. Thanks for this delicious (easy) recipe!